This dish is a weeknight hero—ready in under 30 minutes, packed with lean protein, and loaded with colorful vegetables. The shrimp are seared until perfectly pink and juicy, then tossed with a medley of sautéed veggies in a fragrant garlic-infused olive oil. A splash of lemon juice and soy sauce adds brightness and umami, making this a balanced and crave-worthy meal. Serve it over rice, quinoa, or noodles—or enjoy it as a low-carb bowl.
Ingredients:
For the Sauté:
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil (divided)
- 4 garlic cloves, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced into half-moons
- 1 cup broccoli florets
- Salt and black pepper, to taste
- 1 tablespoon soy sauce (optional)
- 1 teaspoon lemon juice or zest
- Fresh parsley or green onion, for garnish
Instructions:
1. Prep the Ingredients
- Rinse the shrimp and pat them dry with paper towels.
- Slice all vegetables as directed so they’re ready to go. This dish cooks quickly, so having everything prepped is key.
2. Cook the Shrimp
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
- Add the shrimp in a single layer. Season lightly with salt and pepper.
- Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the minced garlic and sliced onions. Sauté for about 1 minute until fragrant.
- Add the broccoli, bell peppers, and zucchini. Stir-fry for 4–6 minutes, or until vegetables are just tender-crisp. Avoid overcooking to maintain their vibrant color and crunch.
4. Combine and Finish
- Return the cooked shrimp to the skillet.
- Stir in the soy sauce (if using) and lemon juice. Toss everything together for another 1–2 minutes to heat through and coat evenly.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
5. Serve and Garnish
- Serve warm, garnished with chopped parsley or green onions.
- Pair with steamed jasmine rice, garlic butter noodles, or cauliflower rice for a low-carb option.
Tips & Variations:
- Spice it up: Add red pepper flakes or a dash of sriracha for heat.
- Add crunch: Toss in snow peas, baby corn, or water chestnuts.
- Make it creamy: Stir in a splash of coconut milk or a dollop of garlic herb butter at the end.
- Meal prep friendly: This dish stores well in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.
Why You’ll Love It:
- Quick & easy: Ready in under 30 minutes.
- Nutritious: High in protein, low in carbs, and packed with fiber and vitamins.
- Customizable: Use whatever veggies you have on hand—snap peas, mushrooms, or even spinach.
- Flavorful: Garlic, lemon, and soy sauce create a savory, zesty profile that’s hard to resist.
This Garlic Shrimp and Vegetable Sauté is a perfect example of how simple ingredients can come together to create something truly delicious. Want to elevate it even more? Try serving it in lettuce wraps with a drizzle of sesame dressing or pile it into a warm tortilla for a shrimp veggie taco twist!